Chicken Potstickers Recipes

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CHICKEN POTSTICKERS



Chicken Potstickers image

Provided by Food Network

Categories     appetizer

Time 1h40m

Yield 4 to 6 servings

Number Of Ingredients 16

1 pound ground chicken
2 tablespoons garlic, minced
2 tablespoons fresh ginger, minced
2 tablespoons shallots, minced
1 cup chunky peanut butter
1/4 cup brown sugar
2 tablespoons Thai hot chili paste
2 tablespoons fresh basil leaves, chopped
2 tablespoons fresh cilantro leaves, chopped
30 wonton wrappers
1 small bottle Thai sweet chili sauce
1/4 cup rice wine vinegar
1/2 cup sugar
1/4 cup cilantro leaves, chopped
1/4 fresh mint leaves, chopped
1 teaspoon sesame oil

Steps:

  • In a hot pan saute ground chicken, garlic, ginger and shallots together until the chicken is thoroughly cooked. Drain off the excess fat and mix the chicken together in a bowl with the peanut butter, brown sugar, chili paste, basil and cilantro. Chill the mixture, and then wrap in wonton wrappers. Bring the edges into a corner or simply fold into triangles, using a dab of water to "glue" the edges. In a pot fitted with a steamer basket, bring 1 to 2 inches of water to a boil. Steam the pot stickers in the steamer basket for 8 to 10 minutes until the wrappers are translucent, and serve with chili mint dipping sauce.
  • Puree ingredients in a food processor for 1 minute. Serve at room temperature.

KAI'S CHICKEN POTSTICKERS



Kai's Chicken Potstickers image

A good, spicy alternative to egg rolls, these will feed a hoard! Great as an appetizer for a party.

Provided by Autumn Pumpkin

Categories     Main Dish Recipes     Dumpling Recipes

Time 1h8m

Yield 12

Number Of Ingredients 15

¾ cup canola oil, divided
½ onion, minced
1 cup finely shredded carrots
¾ cup finely shredded cabbage
1 pound ground chicken
2 tablespoons dark brown sugar
2 tablespoons sesame seeds
1 tablespoon sesame oil
1 tablespoon Chinese five-spice powder
1 tablespoon minced garlic
1 tablespoon minced fresh ginger root
1 ½ teaspoons kosher salt
½ teaspoon ground black pepper
60 wonton wrappers
¾ cup chicken broth

Steps:

  • Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add onion, carrots, and cabbage; saute until slightly soft, about 3 minutes. Transfer to a large bowl; cool for 15 minutes. Add chicken, brown sugar, sesame seeds, sesame oil, five-spice powder, garlic, ginger, salt, and pepper. Mix until filling is well combined.
  • Separate and place wonton wrappers onto your work surface. Spoon about 1 1/2 teaspoons of the filling onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten edges with water. Fold one corner over the filling onto the opposite corner to form a triangle. Fold 2 corners over to meet in the center; press together, squeezing out as much air from the center as you can.
  • Preheat oven to 200 degrees F (95 degrees C). Set a wire rack on a baking sheet.
  • Heat 1 tablespoon oil in the same skillet over medium heat. Add 6 to 8 potstickers; cook until golden brown, flipping once halfway, 4 to 5 minutes. Add 1 1/2 tablespoons chicken broth to the skillet. Steam, covered, until potstickers are no longer pink on the inside, about 1 minute. Transfer to the wire rack.
  • Place baking sheet in the preheated oven to keep potstickers warm. Cook remaining potstickers with the remaining oil and chicken broth.

Nutrition Facts : Calories 321.4 calories, Carbohydrate 28.6 g, Cholesterol 25.5 mg, Fat 17.1 g, Fiber 1.5 g, Protein 13.3 g, SaturatedFat 1.5 g, Sodium 501.9 mg, Sugar 3.2 g

CHICKEN POTSTICKERS



Chicken Potstickers image

Chicken Potstickers - Ground chicken, cabbage coleslaw, scallions, soy sauce and plenty of savory seasonings are nestled in a dumpling wrapper and fried to perfection.

Provided by Katerina | Easy Weeknight Recipes

Categories     Side Dish

Time 3h15m

Number Of Ingredients 17

3 cups cabbage coleslaw mix
3 cloves garlic, (minced)
1 tablespoon olive oil
1 pound ground chicken
1 egg
1/4 cup diced scallions
2 tablespoons soy sauce
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
1 package (10 to 12 ounces) dumpling wrappers, (round)
1 tablespoon water, (plus more for cooking)
1/2 cup olive oil, (for frying)
1/4 cup soy sauce
2 tablespoons rice vinegar
1/8 teaspoon red pepper flakes, (optional)
salt and pepper, (to taste)
1/2 teaspoon sesame seeds, (for garnish)

Steps:

  • In a medium skillet, heat 1 tablespoon of olive oil. Add 3 cups of coleslaw mix and minced garlic. Cook about 5 minutes or until coleslaw is wilted and garlic is fragrant.
  • In a mixing bowl, add the ground chicken, egg, diced scallions, soy sauce, cooked coleslaw mixture, salt and pepper. Using your hands, mix together until well combined. Set aside.
  • Prepare your workspace by laying out a small pile of potsticker wrappers and filling a small dish with water (to use for sticking the edges of the wrappers together).
  • Place three wrappers out on the table or work surface. Using your finger, gently wet all the way around the edge of the wrapper. Place roughly 1 teaspoon of chicken mixture in the middle of each.
  • Start by folding and pinching one end of the wrapper and gently pleat on one side of the wrapper, pressing together the tops of the edges until completely closed. (Use a bit more water to seal the edges if needed). Place each folded potsticker on a separate plate or baking sheet until all are completed. Once all are folded, you can either cook right away or freeze for later use (see notes below).
  • If cooking all of the potstickers at the same time, you will need to cook your potstickers in batches.
  • For your first batch, heat 2 tablespoons of olive oil in a frying pan over medium heat.
  • Place 12 potstickers (pleated-side up) in the frying pan and cook uncovered for 3 minutes or until the bottoms are nicely browned. Then, add 4 cups of water in the pan and cover. Continue cooking for 6 minutes.
  • Uncover and flip the potstickers to the other side. Continue to cook for an additional 4 minutes. Repeat in small batches until all the potstickers are cooked.
  • Garnish with chopped green onions and sesame seeds. Serve.
  • Combine all ingredients for the dipping sauce in a small dish.
  • Serve with warm potstickers and enjoy!

Nutrition Facts : ServingSize 1 potsticker, Calories 73 kcal, Carbohydrate 6 g, Protein 3 g, Fat 4 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 15 mg, Sodium 167 mg, Fiber 1 g, Sugar 1 g

CHICKEN POT STICKERS



Chicken Pot Stickers image

Chicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. -Jacquelynne Stine, Las Vegas, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 55m

Yield 4 dozen.

Number Of Ingredients 12

1 pound boneless skinless chicken thighs, cut into chunks
1-1/2 cups sliced fresh mushrooms
1 small onion, cut into wedges
2 tablespoons hoisin sauce
2 tablespoons prepared mustard
2 tablespoons Sriracha chili sauce or 1 tablespoon hot pepper sauce
1 package (10 ounces) pot sticker or gyoza wrappers
1 large egg, lightly beaten
SAUCE:
1 cup reduced-sodium soy sauce
1 green onion, chopped
1 teaspoon ground ginger

Steps:

  • In a food processor, combine the uncooked chicken, mushrooms, onion, hoisin sauce, mustard and chili sauce; cover and process until blended., Place 1 tablespoon chicken mixture in the center of 1 wrapper. (Until ready to use, keep remaining wrappers covered with a damp towel to prevent them from drying out.) Moisten entire edge with egg. Fold wrapper over filling to form a semicircle. Press edges firmly to seal, pleating the front side to form several folds., Holding sealed edges, place each dumpling on an even surface; press to flatten bottom. Curve ends to form a crescent shape. Repeat with remaining wrappers and filling., Working in batches, arrange pot stickers in a single layer on a large greased steamer basket rack; place in a Dutch oven over 1 in. of water. Bring to a boil; cover and steam until filling juices run clear, 5-7 minutes. Repeat with remaining pot stickers., Meanwhile, in a small bowl, combine sauce ingredients. Serve with pot stickers. Refrigerate leftovers. Freeze option: Cover and freeze uncooked pot stickers in a single layer on waxed paper-lined sheets until firm. Transfer to freezer containers; return to freezer. To use, steam as directed until heated through and juices run clear.

Nutrition Facts : Calories 43 calories, Fat 1g fat (0 saturated fat), Cholesterol 11mg cholesterol, Sodium 374mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 0 fiber), Protein 3g protein.

CHICKEN POT STICKERS WITH DIPPING SAUCE



Chicken Pot Stickers with Dipping Sauce image

Provided by Molly Yeh

Categories     side-dish

Time 1h

Yield 24 servings

Number Of Ingredients 18

2 cups all-purpose flour, plus more if needed and for dusting
1 1/2 teaspoons salt
1/2 cup boiling water
1 pound ground chicken
1/3 cup chicken broth
2 teaspoons sugar
2 teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon freshly grated ginger
1/4 teaspoon salt
2 scallions, finely chopped
Freshly ground black pepper
Flavorless oil, for frying
2 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 scallion, finely chopped
A pinch of crushed dried red pepper

Steps:

  • For the dough: Combine the flour and salt in a large heatsafe bowl. Slowly pour in the boiling water while stirring, until you have a coarse meal mixture. Stir in 1/2 cup cold water to form a dough.
  • Knead the dough on a lightly floured surface for 10 minutes, adding more flour as necessary, until the dough is smooth and slightly sticky. Cover the dough with a damp towel and let sit for 20 minutes.
  • For the filling: In a large bowl, combine the ground chicken, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
  • To assemble the dumplings, divide the dough into 24 balls. Roll them out into 4-inch circles, flouring the surface as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half-moon shape, pleating the edges to seal well.
  • Bring a large pot of water to a boil. Heat a thin layer of oil in a large skillet over medium-high heat. Boil the dumplings in batches for 4 minutes. Remove them with a slotted spoon, allowing excess water to drip off, then transfer to the hot oil (be careful because this step can get spitty). Cook until the dumplings are browned, 2 to 3 minutes. Transfer to a plate lined with a paper towel and let cool slightly. Alternatively, to steam the dumplings, line a bamboo steamer with blanched cabbage and steam over boiling water until the filling is cooked through, 10 to 15 minutes.
  • For the dipping sauce: In a small bowl, combine the soy sauce, vinegar, sesame oil, scallion and red pepper.
  • Serve the dumplings with the dipping sauce

CHICKEN POT STICKERS



Chicken Pot Stickers image

Crispy brown on the bottom, light and soft on the top, these wonton dumplings are worth the effort.

Provided by Betty Crocker Kitchens

Categories     Appetizer

Time 1h35m

Yield 16

Number Of Ingredients 11

1 1/2 pounds ground chicken
1/2 cup shredded green cabbage
1/3 cup chopped green onion (4 medium)
2 teaspoons chopped gingerroot
1 teaspoon sesame oil
1/4 teaspoon white pepper
1 small red bell pepper, finely chopped (1/2 cup)
1 egg white
1 package (10 ounces) round wonton skins
2 cups Progresso™ chicken broth (from 32-ounce carton)
4 teaspoons soy sauce

Steps:

  • Mix all ingredients except wonton skins, broth and soy sauce.
  • Brush each wonton skin with water. Place slightly less than 1 tablespoon chicken mixture on center of skin. Pinch 5 pleats along edge of half of circle. Fold circle in half over chicken mixture, pressing pleated edge to unpleated edge. Repeat with remaining skins and chicken mixture.
  • Spray 12-inch skillet with cooking spray; heat over medium heat. Cook 12 pot stickers at a time in skillet about 3 minutes or until light brown; turn. Add 1/2 cup of the broth and 1 teaspoon of the soy sauce. Cover and cook 5 minutes. Uncover and cook about 1 minute longer or until liquid had evaporated. Repeat with remaining pot stickers, broth and soy sauce.

Nutrition Facts : Calories 110, Carbohydrate 11 g, Cholesterol 35 mg, Fiber 1 g, Protein 11 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

CHICKEN POT STICKERS



Chicken Pot Stickers image

This recipe appeared in SHAPE magazine's August 2000 issue. I've been making it ever since. My husband loves to eat them and always requests them on his birthday. I love that they freeze well.

Provided by J Wa8415

Categories     Chicken

Time 15m

Yield 8 wontons, 4 serving(s)

Number Of Ingredients 7

1 lb ground chicken
1/3 cup green onion, chopped
2 tablespoons soy sauce
salt and pepper
8 egg roll wraps (6X6 in.)
1 tablespoon dark sesame oil
1/2 cup chicken broth

Steps:

  • To create the filling, mix the ground chicken, green onions, soy sauce, salt, and ground pepper in a large bowl.
  • Place an eighth of the mixture in the center of a wrapper.
  • Use a water to dampen the corners and edges of the wrapper.
  • Pull the corners up around the filling and press them together, creating a neat little package.
  • Repeat 7 more times until you have created 8 wontons.
  • (If you're cooking in bulk and want to freeze the wontons, stop here.) In a non-stick skillet, heat sesame oil over medium heat.
  • Place the wontons in the skillet, seam side up, and cook for approximately 2 minutes.
  • When the bottoms of the wontons begin to brown, add chicken broth.
  • Place a lid on the skillet and cook until chicken is done, approximately 5 minutes.
  • Serve with soy sauce.

Nutrition Facts : Calories 391.4, Fat 13.7, SaturatedFat 3.3, Cholesterol 103.3, Sodium 1031.5, Carbohydrate 38.3, Fiber 1.4, Sugar 0.4, Protein 27.8

QUICK POT STICKER SOUP



Quick Pot Sticker Soup image

This quick and delicious soup whips up really quick. I add some egg rolls to round out the meal.

Provided by SLOcook

Categories     Soups, Stews and Chili Recipes     Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 9

1 tablespoon sesame oil
1 onion, chopped
2 cloves minced garlic
2 (32 ounce) cartons chicken broth
2 green onions, chopped
1 tablespoon sesame oil
salt and pepper to taste
1 (15 ounce) package frozen pot stickers (any filling)
1 (12 ounce) package frozen stir-fry vegetables

Steps:

  • Heat 1 tablespoon of sesame oil in a large pot over medium heat. Stir in the chopped onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the chicken broth, green onions, and remaining sesame oil. Bring to a boil over high heat, and season to taste with salt and pepper.
  • Reduce the heat to medium, and add the frozen pot stickers and stir-fry vegetables. Cook until the pot stickers float, about 8 minutes.

Nutrition Facts : Calories 169.2 calories, Carbohydrate 25 g, Cholesterol 5.6 mg, Fat 5.5 g, Fiber 1.9 g, Protein 5.2 g, SaturatedFat 0.7 g, Sodium 1385 mg, Sugar 3.7 g

BUFFALO CHICKEN POTSTICKERS RECIPE BY TASTY



Buffalo Chicken Potstickers Recipe by Tasty image

Here's what you need: rotisserie chicken, celery, carrot, cream cheese, buffalo sauce, water, round wonton, ranch dressing

Provided by Tasty

Categories     Snacks

Yield 10 potstickers

Number Of Ingredients 8

3 cups rotisserie chicken, shredded
½ cup celery, finely chopped
½ cup carrot, finely chopped
4 oz cream cheese, softened
½ cup buffalo sauce
⅓ cup water
round wonton, or gyoza wrappers
ranch dressing, or blue cheese dressing for dipping, optional

Steps:

  • In a large bowl mix together shredded chicken, celery, carrots, cream cheese, and hot sauce.
  • To form the potstickers scoop about a teaspoon amount into the center of a wrapper.
  • Wet your finger and brush the top edge of the wrapper with water. Fold the wrapper in half and press and crimp the edges to close.
  • Heat oil in a medium skillet over medium high heat.
  • Place the potstickers seam side up into the hot oil and leave to brown (once placed DO NOT MOVE - you want a nice golden brown on the bottom, right?).
  • After about two minutes, or until desired color is reached, add the water and cover the saucepan.
  • Leave to steam about two more minutes - or until the water has mostly evaporated and the potstickers have steamed.
  • Uncover, remove from pan and serve with your choice of ranch or blue cheese dipping sauce.
  • Enjoy!

Nutrition Facts : Calories 146 calories, Carbohydrate 2 grams, Fat 8 grams, Fiber 0 grams, Protein 14 grams, Sugar 1 gram

CHICKEN POTSTICKERS



Chicken Potstickers image

Impress guests with delicious Chicken Pot Stickers still warm from the skillet! Making pot stickers at home is a breeze with ready-made wonton wrappers.

Provided by My Food and Family

Categories     Home

Time 41m

Yield Makes 24 servings.

Number Of Ingredients 7

1 lb. ground chicken breast
1 tub (8 oz.) PHILADELPHIA Chive & Onion Cream Cheese Spread
2 cups finely chopped napa cabbage
1/2 cup shredded carrots
1/4 tsp. ground ginger
1 pkg. (12 oz.) square wonton wrappers (about 4 doz.)
8 tsp. oil, divided

Steps:

  • Cook chicken in large nonstick skillet sprayed with cooking spray on medium heat 5 to 6 min. or until done, stirring frequently. Add cream cheese spread; cook 2 to 3 min. or until melted, stirring frequently. Stir in cabbage, carrots and ginger.
  • Spoon chicken mixture onto centers of wonton wrappers, adding about 1 tsp. to each. Moisten edge of each wrapper with water; fold in half to form triangle, pressing edges together to seal.
  • Heat 2 tsp. oil in large nonstick skillet on medium-high heat. Add 10 to 12 dumplings; cook 1 to 1-1/2 min. or until bottoms are golden brown. Add 2 to 3 Tbsp. water; cover. Cook on medium-low heat 2 to 2-1/2 min. or until dumplings are done and water is evaporated. Transfer dumplings to serving plate; wipe skillet dry. Repeat with remaining oil and dumplings.

Nutrition Facts : Calories 110, Fat 5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 25 mg, Sodium 140 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g

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From delrealfoods.com


BIBIGO POTSTICKERS COSTCO - THERESCIPES.INFO
Feb 2, 2022Costco Chicken and Vegetable Potstickers. In a nonstick pan, heat 2 tablespoons of oil. Place frozen potstickers in a single layer on a frying pan. Fill the frying pan with 2/3 cup heated water. Cook, covered, for 8 minutes, or until all the liquid has evaporated. Brown for 1 minute after removing the lid.
From therecipes.info


CHICKEN POTSTICKERS - STEP BY STEP EASY FOLDING INSTRUCTIONS!
Potstickers. Prep the veggies by slicing and grating. Combine ground chicken, kale, spinach, carrots, ginger, garlic, green onions, soy sauce, sesame oil, salt and pepper. Place a small cup of lukewarm water next to your work station as you get out the wonton wrappers. Work with 1 wrapper at a time, spoon about 2 tsp-1 tbsp of filling into ...
From foodtalkdaily.com


CHICKEN POTSTICKER BONE BROTH SOUP RECIPE | PC.CA
Step 1 Heat oil in large saucepan over medium-high heat. Add onion, mushrooms and ginger; cook, stirring often, until beginning to soften, 4 to 5 minutes. Step 2 Add broth; bring to a boil over high heat. Gently stir in frozen potstickers. When potstickers begin to float to surface, reduce heat to medium-high.
From presidentschoice.ca


CHICKEN POTSTICKERS WITH A CRISPY SKIRT (鸡肉锅贴) - RED HOUSE SPICE
2020-05-31 The chicken pot stickers were a big hit. Went through 3 batches, next time they want to make them with me. They liked the combination of chicken, corn and mushroom. I am enjoying your recipes and instructions. Also made 2 batches of seafood pot stickers with shrimp & squid. Used different folding method so my guests would know which was which ...
From redhousespice.com


BUFFALO CHICKEN POTSTICKERS RECIPE - COOKING | ADD A PINCH
Add olive oil to the bottom of a large skillet or saute pan over medium heat. Add 10-12 wrappers to the skillet at a time and cook for two minutes. Then, pour chicken stock into skillet and cover with a lid. Allow to cook for two more minutes. Remove lid and remove potstickers from skillet.
From addapinch.com


TAKEOUT AT HOME: CHICKEN POTSTICKERS - STRIPED SPATULA
2016-03-01 To assemble, place a dollop of filling in the center of the wrapper (resist the urge to overfill), dampen the perimeter with water, and fold the wrapper in half over the filling. Use your thumb and forefinger to fold anywhere from 3-6 pleats in the top layer of the wrapper (I find I can add more pleats as I get in my assembly groove), keeping ...
From stripedspatula.com


CHICKEN AND PORK POTSTICKERS - FOODIE WITH FAMILY
2021-09-17 Place the pan over medium high heat. When oil is hot, swirl the pan to coat the bottom. Place several dumplings in the pan taking care not to crowd the pan. Fry the potstickers for three minutes. Add 1/2 cup of warm water to the pan and immediately place the lid on the pan.
From foodiewithfamily.com


CHICKEN POT STICKERS RECIPE | MYRECIPES
Place half of pot stickers in bottom of skillet; cook 3 minutes or until bottoms are lightly browned. Add 1/2 cup water to skillet; cover and cook 3 minutes or until liquid is absorbed. Place pot stickers on a serving platter; set aside, and keep warm. Step 5. Wipe skillet with a paper towel.
From myrecipes.com


ASIAN POTSTICKER SOUP RECIPE - DINNER, THEN DESSERT
2021-01-27 Remove the potstickers to a plate. To the stockpot add the chicken broth, soy sauce, rice vinegar, sesame oil garlic, ginger, carrots, and celery. Bring to a simmer and cook for 10 minutes. Add in the Napa lettuce, seared potstickers, and green onions and cook for 10 minutes until cabbage and potstickers have softened before serving.
From dinnerthendessert.com


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